Hazelnut Crackers Recipes

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HAZELNUT CRACKERS



Hazelnut Crackers image

These crackers are wonderful with figs and a big hunk of Stilton

Yield Makes about 36 crackers

Number Of Ingredients 8

1 cup hazelnuts (about 4 1/2 ounces), toasted lightly and skinned
1 cup all-purpose flour
1/3 cup freshly grated Parmesan
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
5 tablespoons cold unsalted butter, cut into pieces
1 large egg, beaten lightly
3 tablespoons heavy cream

Steps:

  • In a food processor grind nuts until they turn into a nut butter.
  • In a bowl whisk together flour, Parmesan, salt, and sugar. With a pastry blender or fingertips blend in butter until mixture resembles coarse meal. Stir in nut butter, egg, and cream until mixture just forms a dough (dough will be sticky). On a lightly floured work surface with floured hands knead dough until just smooth.
  • Divide dough in half and form each half into a 9-by-1 1/2 inch log. Freeze logs, wrapped separately in wax paper, until firm, at least 1 hour, and up to 2 days. Bring dough to cool room temperature 15 minutes before proceeding to facilitate slicing.
  • Preheat oven to 400°F.
  • Cut logs diagonally into 1/3-inch-thick slices. Arrange slices 1/2 inch apart on 2 baking sheets and bake in batches in middle of oven 12 minutes, or until undersides are just golden brown. Carefully turn crackers over with a metal spatula and bake about 2 minutes more, or until undersides are just golden brown. Transfer crackers carefully with spatula to a rack (crackers will crisp as they cool) and sprinkle lightly with salt.

GRUYERE AND HAZELNUT SQUARES



Gruyere and Hazelnut Squares image

For a delicious make-ahead appetizer recipe, try these crackers from TV chef Nikki Elkins.

Provided by Martha Stewart

Yield Makes about 80 crackers

Number Of Ingredients 9

1 1/4 cups all-purpose flour
1/2 cup hazelnut flour
1 1/4 teaspoons coarse salt
3/4 teaspoon freshly ground black pepper
1 1/2 cups grated Gruyere cheese (grated using the small holes of a box grater)
1/4 cup unsalted butter, cold, cut into small pieces
1 large egg, room temperature
2 tablespoons heavy cream
Maldon sea salt, for garnish (optional)

Steps:

  • Place flours, salt, and pepper in the bowl of a food processor; pulse to combine. Add cheese and butter; pulse until blended. Add egg and cream; process until ingredients are moist and well combined but a dough will not form around the blade, 15 to 20 seconds.
  • Place a piece of plastic wrap on work surface. Turn dough out onto plastic wrap; press together until it forms a cohesive dough. Divide dough into 2 equal pieces. Using the plastic wrap to assist you, form each piece of dough into two square 5 1/2-inch-by-1 1/2-inch logs. Rewrap each log separately, twisting ends to flatten. Transfer logs to freezer until chilled, 45 minutes to 1 hour.
  • Preheat oven to 375 degrees with a rack set in center. Line baking sheets with parchment paper; set aside.
  • Using a sharp knife with a thin blade, slice dough crosswise into 1/8-inch-thick squares, turning log after each cut to help maintain shape. Transfer squares to prepared baking sheets. Using a pastry brush, lightly brush each square with water and sprinkle with sea salt, if desired.
  • Transfer baking sheets to oven. Bake until crisp and golden around the edges, about 12 minutes. Transfer crackers to a wire rack to cool.

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